大和蔵酒造 | Taiwagura Shuzo - Sake Online

About Miyagi Prefecture

Miyagi Prefecture, located in the southern part of Tohoku along the Pacific Ocean, is known for its scenic coastline and rich cultural heritage. Its name, meaning "shrine fortress," reflects its deep historical roots, with Sendai, the prefectural capital, once serving as the stronghold of the powerful samurai lord Date Masamune. The region is shaped by both mountains and the sea, offering breathtaking landscapes like Matsushima, a collection of over 260 pine-covered islands considered one of Japan’s Three Scenic Views.

Miyagi is famous for its diverse culinary offerings, including gyutan (grilled beef tongue), zunda mochi (sweet mashed edamame over rice cakes), and fresh seafood from the Sanriku coast. The prefecture also has a strong tradition of sake brewing, with pristine water from the Ou Mountains contributing to its refined flavors. Miyagi sake, known for its crisp and clean taste, is crafted by numerous breweries, some with histories dating back centuries.

With a mix of historical significance and natural wonders, Miyagi offers a glimpse into Japan’s rich traditions while embracing modern innovation. Festivals like the Sendai Tanabata Matsuri bring vibrant colors to the city, while the Zao Fox Village and Akiu Onsen showcase the prefecture’s unique charm. Miyagi’s blend of history, nature, and local flavors makes it a captivating destination in Tohoku.

About Yukino Matsushima

Founded in 1996, Taiwagura Shuzo began as a technologically advanced brewery, emphasizing mechanization to streamline sake production. However, in 2007, after acquiring the "Yuki no Matsushima" brand, the brewery shifted towards a more hands-on approach, recognizing that human intuition and craftsmanship are essential for creating exceptional sake.

One of the most significant transformations was in koji making, a crucial step in brewing sake. Initially relying on fully automated koji-making machines, the brewery found that it struggled to reproduce the signature +20 “super dry” profile. After extensive analysis, the team determined that strong koji was indispensable for this style. As a result, they replaced the fully automated system with a semi-automatic koji-making machine, reintroducing human expertise into the process. Today, a dedicated ginjo koji room operates entirely by hand, ensuring precise control over the fermentation process.

Former master brewer Masatoshi Sasaki, who had been with the brewery since its inception, led this transformation, advocating for a balance between modern technology and traditional techniques. His successor, Masa Sone, who joined Taiwagura Shuzo in 2002, became the new master brewer in 2018 after passing the Nanbu Toji Exam with top marks in 2016. Sone remains committed to preserving Sasaki’s legacy while continuing to refine and elevate the brewery’s craftsmanship.

Under this dedication to excellence, Taiwagura Shuzo has earned Gold Prizes for three consecutive years at the Annual Japan Sake Awards, further solidifying its reputation as a brewery that seamlessly blends innovation with tradition.

Brewery Toji

Born in Miyagi Prefecture, Kaishi Sekiya has dedicated his career to perfecting the art of sake brewing. He joined Taiwagura Shuzo and, through years of rigorous training and hands-on experience, rose to become the brewery’s master brewer. His deep understanding of both traditional brewing methods and modern innovations has led to remarkable achievements.

Under his leadership, Taiwagura Shuzo introduced the Kai Series, a modern approach to junmai sake that blends advanced brewing techniques with time-honored craftsmanship. His dedication to quality and precision also earned the brewery a major accolade in 2023, when their junmai sake was awarded the No.1 Junmai Sake in Japan at the Sake Competition. Sekiya continues to push the boundaries of sake-making, ensuring that Taiwagura Shuzo remains a leader in the industry.